Greek Baked Hummus Dip

An easy five-ingredient appetizer recipe, this Greek-inspired baked hummus dip is loaded with lamb and feta then topped with loads of crunchy veggies.

If making too many versions of my super popular Mexican Baked Hummus Dip is wrong, I don’t want to be right. After all, is there such a thing as having too many easy appetizer recipes on hand? Not in my book.

For this Greek-inspired baked hummus dip I decided to brown ground lamb with garlic powder, oregano and a pinch of cayenne before folding it with Sabra Roasted Pine Nut Hummus. If you don’t have lamb on hand, ground beef works well too. Of course, you can also swap out meat for chick peas to keep it vegetarian like I did in my Vegetarian Mexican Baked Hummus Dip.

Want to avoid toasted pine nuts? Olive Tapenade or Roasted Red Pepper Sabra hummus would work great for this recipe too. To top, layer with crumbled feta cheese before baking until slightly melted and gooey.

To serve, top the entire dish with your favorite crunchy toppings. Diced tomatoes, minced parsley, chopped banana peppers and more crumbled feta cheese are all great options. Get creative and make it your own.

Your pita bread is waiting.

Greek Baked Hummus Dip

Course: Appetizer

Cuisine: American

Keyword: greek hummus dip

Prep Time: 10minutes

Cook Time: 20minutes

Total Time: 30minutes

Servings: 16

Calories: 197kcal

Author: Liz DellaCroce

An easy five-ingredient appetizer recipe, this Greek-inspired baked hummus dip is loaded with lamb and feta then topped with loads of crunchy veggies.

Instructions

Pre-heat oven to 350 degrees.

Heat a large skillet over medium-high heat and spray with cooking spray. Add ground lamb, garlic powder, oregano, salt and cayenne and begin browning lamb. Stir until lamb is fully cooked through and browned, about 7-9 minutes.

Place cooked meat in a medium bowl and add in the hummus. Stir to combine then spread mixture in the bottom of an 8 x 8 baking dish.

Sprinkle dish evenly with crumbled feta and bake until cheese melts and hummus is warmed through, about 15 minutes.

Garnish with optional toppings and serve with pita bread or pita chips.

About Liz Della Croce

Liz is the founder and creator of The Lemon Bowl. With an emphasis on healthy eating and living, Liz’s recipes and food photography have been featured in various publications including the cover of Women’s World magazine, Good Housekeeping, Shape, Real Simple, Cosmopolitan, Food Network Blog, Huffington Post, TODAY Food, Foodgawker and The Cooking Channel. Read More…